Gallus Chicken Heat shock 70 kDa protein

• Catalog Number: orb705147
• Category: Proteins
• Description: Recombinant Chicken Heat shock 70 kDa protein,partial
• Tag: N-terminal 10xHis-tagged
• Form/Appearance: Liquid or Lyophilized powder
• Purity: Greater than 85% as determined by SDS-PAGE.
• MW: 45.1 kDa
• UniProt ID: P08106
• Protein Sequence: GKGPAIGIDLGTTYSCVGVFQHGKVEIIANDQGNRTTPSYVAFTDTERLIGDAAKNQVAMNPTNTIFDAKRLIGRKYDDPTVQSDMKHWPFRVVNEGGKPKVQVEYKGEMKTFFPEEISSMVLTKMKEIAEAYLGKKVETAVITVPAYFNDSQRQATKDAGTITGLNVMRIINEPTAAAIAYGLDKKGTRAGEKNVLIFDLGGGTFDVSILTIEDGIFEVKSTAGDTHLGGEDFDNRMVNRFVEEFKGKHKRDNAGNKRAVRRLRTACERARRTLSSSTQASIEIDSLFEGIDFYTSITRARFEELNADLFRGTLEPVEKALRDAKLDKGQIQEIVLVGGSTRIPKIQKLLQDFFNGKELNKSINPDEAVAYGAAVQAAILMGDKSE
• Protein Length: Partial
• Source: Yeast
• Expression System: Expression Region: 3-389aa. Protein Length: Partial
• Expression Region: 3-389aa
• Endotoxins: Not test.
• Storage: The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.
• Buffer/Preservatives: If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
• Alternative names: /
• Note: For research use only
• Application notes: We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Expiration Date: 6 months from date of receipt.